Gluten Free Flourless Death-By-Chocolate Cookies – a delicious recipe with powdered, cocoa, u00bc, egg whites, T, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 F.
2
2. Line two baking sheets with parchment or baking paper and spray the paper lightly with oil or cooking spray.
3
3. In a large mixing bowl, using the whisk attachment, whisk together the powdered sugar, cocoa and salt until well mixed.
4
4. Add two egg whites and the vanilla extract until the batter is moistened. The batter should be thick, like a fudgy brownie batter. If the batter is too dry or thick, add another egg white, and after mixing, if necessary, the last egg white. Blend well until smooth. Fold in chocolate chips.
5
5. Spoon batter onto the prepared sheets.
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6. Bake 12-14 minutes, until the tops are glossy and lightly cracked.
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7. Cool completely before removing from the paper.
1259
kcal
Calories
29
g
Fat
243
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 c powdered (confectioner's) sugar, 2/3 c cocoa powder (dutch, if available), 1/4 t salt, 2 to 4 egg whites, room temperature, and more.
Yes, Gluten Free Flourless Death-By-Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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